The breakdown of the main ingredients of food occurs before. Human digestion in brief

Today is a very serious topic - we will look at how food is digested in the human body. Without this knowledge, you will never figure out what to eat, when, how much, how to mix.

You - expectant mother, it is important for you to understand this, for yourself and for your baby. After all, you are his first and most important doctor.

I will tell you about all the processes of digestion briefly and simply.

Food and everything connected with it is the territory of an endless battle, this is one of the most confusing issues, everyone has their own theory about how to eat and what is right. In such situations, I adhere to the following principle: if in doubt, look at how it works.

Many questions will simply disappear on their own once you understand how food is digested inside you.

So let's get started.

Where did nature go wrong?

Digestion is a huge factory where millions of processes take place., everything is interconnected and everything is thought out, all the puzzles and components fit together perfectly. With proper attention, this factory has been operating without failure for many decades.

Have you ever thought about the absurdity of what is happening - newborns always have dysbiosis, they always have colic in the first months of life. We doctors are already accustomed to saying: “Don’t worry, mommy, this is normal, since the newborn’s intestines are not yet mature enough, that’s why he reacts this way” - we repeat the memorized information received at medical universities.

As a matter of fact, why the intestines should not be mature enough, where nature has “punctured”?

Why does the baby react this way to eating? What is he eating? Only mother's milk?

What then does the mother eat if the child, like litmus paper, reacts to every dish eaten with torment and intestinal colic.

And a long journey begins: dill water, which does more harm, bifido and lactobacilli, a ban on eating vegetables, fruits, honey, etc. But Nature created us perfect, and your baby’s intestines are completely mature and formed. It's all about us, about our nutrition.

We powerfully and constantly violate all the rules of the digestive factory and then naively believe that “dysbacteriosis”, “cholecystitis”, “gastritis” are in themselves “from life”, or worse, hereditary :)

Let's break it down into components

Firstly, all the food that comes to us in the form of proteins, carbohydrates, and fats - cannot be learned “as is.”

Any food must first be digested, “disassembled” into small components, and only then our human proteins, fats, hormones, etc. are put together from the building blocks. Enzymes help us “disassemble” food; each type has its own enzymes.

Yes, and I’ll say right away that All compounds are made of the same molecules: carbon, hydrogen, oxygen, nitrogen.

Carbohydrates(bananas, potatoes) from carbon, hydrogen, oxygen, exactly the same fats(oils) from the same carbon, hydrogen and oxygen, but their chains are longer and the configuration of “attachment” of these elements is slightly different, squirrels(the same nuts) – carbon, hydrogen, oxygen, nitrogen.

Digestion occurs throughout the entire digestive tract, starting with oral cavity, ends in the large intestine. But everything happens differently everywhere, it has its own purpose, its own functions, speed, properties, acidity, different enzymes work.

Where it all begins

So, our factory begins in the oral cavity, there are six pairs of glands that continuously produce the enzymes ptyalin and maltase. for the initial breakdown of carbohydrates.

Only carbohydrates begin to be digested in the mouth, proteins are simply mechanically crushed.

In addition, there are two interesting substances in saliva - this is mucin - a viscous liquid whose function is to moisten food, so that it easily slides through the larynx and dissolves some substances, for better digestion further - in the stomach.

The second substance is “lysozyme” its function is to protect against bacteria, if there are any in food.

Let's use our imagination

These are all ordinary medical facts, now imagine how it all happens!

You bite off a piece of bread - the tongue is the first to enter - its task is to check this piece for freshness - “whether it is spoiled”, then determine the taste.

While we mechanically grind the bread with our teeth, it is abundantly moistened with mucin, the enzymes ptyalin and maltase penetrate it, immediately digesting it into large polymer sugars, it is enveloped by lysozyme, destroying bacterial cells, if any are found.

In theory, by swallowing a piece of bread, you are already giving your stomach a third of the work done. But this is only if you chew, which you understand – we do it infrequently.

Therefore, rule one– chew at least 15 times on each side. Of course not 32, I know that yogis chew 32 times, but let's start small.

Food in the stomach

An acidic environment reigns here, since the glands of the stomach itself produce 0.4% hydrochloric acid. Its task is to process food, neutralize all remaining bacteria if saliva cannot cope with something.

Its second task is to activate the stomach enzyme - pepsin, which processes and breaks down proteins!

Why is enzyme activation necessary?

You have probably heard the term “acid-base balance” more than once; this is a very important indicator for any fluid and environment in our body. In particular, for all digestive organs.

The environment of the digestive organ is extremely important for the functioning of enzymes! The environment changes - there is no enzyme activity, they simply cannot break down or digest anything.

The environment in the mouth is alkaline, and the environment in the stomach is acidic.

Stomach enzymes, like pepsin, are inactive in an alkaline environment, and therefore hydrochloric acid is needed to prepare a “working” environment for the enzyme.

Of course, when entering the stomach along with food, salivary enzymes, which work only in an alkaline environment, gradually begin to deactivate, neutralize with acid and give way to other enzymes.

Stomach volumes and digestion

Its volume very much depends on the volume of food that a person regularly consumes.

You've probably heard that the stomach can expand and contract.However, normally it holds 1.5-2 liters.

If you load it full/maximum or even more, it cannot compress properly and mix the food to get the enzymes and hydrochloric acid into it. To imagine this state, put many, many nuts in your mouth until you are full, and now try to worry.

Therefore, rule two, don't fill your stomach. Make a fist - this is the approximate amount of food you can eat. Especially if we are talking about boiled food - meat, pasta, bread, etc. Try to pause, eat a little - stop, sit for 3-4 minutes, if you feel full, then you can stop eating.

Heavy food (boiled potatoes, pasta, rice, meat, poultry, fish) stays in the stomach for 2 to 4 hours, light food (fruits, juices, fresh salads, greens) is located – 35-40 minutes.

After spending the required time in the stomach from 40 minutes to 4 hours, the food bolus should be well moistened with hydrochloric acid, the proteins should be treated with the enzyme pepsin. At the exit of the stomach there is what is called the “sphincter,” a tight ring of muscle that keeps food from moving further into the small intestine.

At the very bottom of the stomach there is a section called the “pylorus”, it allows food to pass through in small portions, into the small intestine.

Here, at the very beginning of the small intestine, it is first necessary to bring the pH of the food gruel coming from the stomach to an alkaline level that does not irritate the parts of the small intestine.

To digest proteins It is very important that the hydrochloric acid in the stomach has a strictly defined % acidity.

If it is not acidic enough, it will not be able to neutralize bacteria, it will not be able to properly activate enzymes, which means digestion will not go well.

And what goes into the small intestine is not the food that they can digest, simply larger protein molecules mixed with completely undigested protein molecules.

From here next rule – do not drink during or after meals while food is in the stomach. If you have eaten something heavy, you can’t drink it for 2-4 hours, if it’s a light vegetable drink, then 40 minutes.

Although from my own experience I can say that the strongest thirst appears if you eat flour, potatoes, porridge, rice, pasta, etc. The feeling that this food is simply sucking out water.

Small intestine

It is in the small intestine, and not in the stomach, that the main digestion of food occurs!

The small intestine consists of 3 sections:

• Duodenum (23-30 cm long) – occurs here basic digestion of food
• Jejunum (80 cm to 1.9 meters) – occurs here suction nutrients
• Small (or ileum) intestine (1.32 to 2.64 m) - occurs here bolus transit further into colon

The total length of the small intestine is from 2.2 meters to 4.4 meters

Duodenum

The ducts of the pancreas and liver open into the duodenum. Two absolutely amazing organs, the work of which we will briefly examine.

So it is precisely due to the enzymes that are secreted by the pancreas and liver digestion in progress whole food:

• for proteins(partially digested in the stomach to oligopeptides) the pancreas secretes the enzyme “trypsin”
• for carbohydrates(complex polypeptides, after initial digestion in the oral cavity) the pancreas secretes the enzyme “amylase”
• for fats The pancreas secretes the enzyme “lipase”, and the liver secretes “bile”.

In addition to what the glands (pancreas and liver) secrete, the small intestine itself produces, through its internal glands located along its entire length, intestinal juice, which contains more than 20 different enzymes (!).

Pancreas

So, let's focus on the pancreas - this small, very delicate, and almost weightless gland works every day, produces a huge amount of enzymes and produces hormones, in particular insulin. The weight of the gland is only 60-100 grams (!), length is 12-15 cm.

And, nevertheless, they are produced here by the body three necessary groups enzymes for the digestion of proteins, fats and carbohydrates.

According to the research of the famous doctor, naturopath, Marva Ohanyan, the pancreas has a certain work cycle; its function stops after 8 pm. This means that if we eat in the evening after 20:00, then the food will lie undigested in the duodenum until 09:00 in the morning!

Hence the next rule proper nutrition: we don’t eat anything after 20:00, just juice, Herb tea with honey.

Liver

The liver produces from the remnants (processed, spent) hemoglobin molecules an extremely useful liquid - bile.

About 0.5-1.5 liters of bile are produced per day; it enters the body in a very concentrated form. gallbladder, which is located here under the liver, and as soon as a bolus of food from the stomach enters the duodenum, bile is supplied from the gallbladder.

Why do we need bile?

1. Just like hydrochloric acid, bile activates enzymes, only it makes the environment of the small intestine alkaline (not acidic).
2. Bile breaks down fats into glycerol and fatty acids, in this form they can already be absorbed into the blood and activates their absorption.
3. Bile activates peristalsis - or movement ( muscle contraction) small intestine. Fourth, it enhances the absorption of vitamin K.

Therefore, it is obvious that if a person’s bile ducts are clogged, the gallbladder is inflamed, then not enough bile is secreted and enzymes are not active - which means that food is not properly digested.

The second section of the small intestine is the jejunum.

• proteins - to amino acids
• carbohydrates – up to mono sugars, glucose, fructose
• fats – to glycerol and fatty acids

And here everything is already prepared.The structure of the small intestine is maximally prepared for the absorption of large amounts of nutrients.

Its entire surface is covered with villi, 1 mm in height, and these, in turn, are also covered with microvilli (see the structure of the villi in the picture below). All this allows you to increase the suction area to 200 square meters (!) with a length of only 2.2-4.4 meters. You can imagine how ingenious and simple it is!

Besides in every villus there is a capillary network and 1 lymphatic vessel. It is through these vessels that amino acids, mono sugars, glycerin enter the blood, and fatty acids and glycerin enter the lymph.

Fats:

Right here, in the cells of the intestinal villi made of glycerol and fatty acids our human fat molecules are synthesized, and when they are ready they enter the lymphatic vessel, through it into the large thoracic lymphatic duct, and from there into the blood.

Sahara:

Mono sugars (broken down in the intestines) are absorbed through the villi into the blood: some of them go to the needs of the cells, and some to the liver. The liver can absorb and store excess glucose in the blood, converting it into glycogen.

And it happens like this: as soon as the level of glucose in the blood rises, insulin transfers it to the liver, where glycogen is formed (energy reserve - pantry). If there is little glucose and its level decreases, the liver very quickly removes glycogen - turning it back into glucose - into the blood.

However, if too much sugar comes in - there is enough in the blood and too much in the liver, then all this is processed into subcutaneous fat. So to speak, it is “stored” until better times.

Amino acids:

These small components of protein are also absorbed in the small intestine into the blood; from the intestine, the vessels go first to the liver, where the blood is cleansed of poisons ingested with food, toxins, and decay products.

Proteins that have been digested into amino acids enter the liver, where the synthesis of our human proteins occurs from the resulting raw materials, like building blocks, amino acids.

If some part of the food is not digested, rots, releases poisons, it will go to the liver and will be neutralized there, the liver will produce and release its specific substances, and all this will be eliminated from the body by the kidneys.

We will consider in detail how poisons can form during the digestion process in other articles.

So, almost all the nutrients have entered the blood and lymph, but the food bolus still contains some amount of water, mineral salts, undigested residues - in the form of hard cellulose (fruit and vegetable peels, seed shells). All this enters the large intestine.

Food stays in the small intestine (if you eat boiled heavy food) for 4-5 hours, if you are on plant nutrition, then we can safely cut this figure in half - 2 -2.5 hours.

Colon

Its length is 1.5-2 meters, diameter is about 4-8 cm. There are very few intestinal glands here, since enzymes are not particularly needed - the main digestion process has already passed, all that remains is to deal with undigested food, for example cellulose, to absorb mineral salts, absorb remaining water.

In the large intestine, boiled, heavy food remains for 12-18 hours, and vegetable food – 6-9.

In addition to digestion, the large intestine provides immunological protection; there are a large number of lymph nodes located throughout its entire surface, which cleanse the lymph.

However, these are not all the functions of the large intestine.

Absolutely amazing things happen in it; living microorganisms that are useful to us live in it.

These are no longer substances or enzymes, but living organisms, albeit tiny ones. They are distinguished by a huge number of species, but the most important and basic are: bifidum and lactobacilli.

See for yourself what these irreplaceable microorganisms do for us:

1. They digest part of the undigested food - cellulose - plant walls, peels of vegetables, fruits, and seed shells. No one except microorganisms can do this; enzymes cannot cope with this. Cellulose is the food of our microorganisms. Fiber is the natural habitat of our microflora; no fiber means no food for bacteria – the amount of beneficial microflora decreases and the number of harmful bacteria increases. In addition, fiber increases the mass of the muscle layer of the intestine and regulates its peristalsis; influences the rate of absorption of nutrients; participates in the formation of feces, binds water, bile acids, and adsorbs toxic compounds.
2. Protect you and me from the invasion of harmful bacteria, pathogenic microorganisms. Firstly, if there are a lot of “our own” people, then the “outsiders” have nowhere to sit and nothing to eat. Secondly, “their” bacteria produce special substances (bacteriocins and microcins), which are poisons for “foreign” bacteria.
3. They are producing (!) please note themselves vitamin C, vitamin K, B1, B2, B5, B6, B9 ( folic acid), AT 12.
4. Synthesize proteins and amino acids(!) including those called “irreplaceable”. Amino acids are the smallest parts of protein; they travel with the blood to the liver and other organs, where the “assembly” of various proteins needed by a person occurs. That is, our body is able to independently produce proteins! Of course, provided that those same “friendly” bacteria work well.
5. Actively participate in detoxification of the body: Microorganisms take an active part in the destruction and accelerated elimination of toxins, mutagens, antigens, and carcinogens.
6. Improves the absorption of iron, calcium and vitaminsD

Hence one more rule - feed your friends - friendly bacteria, eat as many raw vegetables, fruits with peels and seeds, greens with stems as possible. This is the best food for them!

The appendix stores intact bacteria

In the large intestine there is the appendix, a small appendage of 12-15 cm, which also plays an important role: performs a protective function and is a storehouse of necessary microorganisms.

In the mucous membrane of the appendix there are a lot of lymphatic vessels that carry lymph to the nearest lymph nodes of the same large intestine. Goes to the lymph nodes constant cleansing lymph from bacteria, foreign proteins, cells that can degenerate and cause cancer.

A new population of “their” microorganisms lives in the appendix, in case pathogenic microflora takes over in the large intestine, new microorganisms will be released to restore the population.

The appendix plays the role of a “safe shelter” for bacteria necessary for healthy digestion. In fact, it reboots the digestive system after various illnesses.

As you can see A lot depends on how much and what kind of microflora in our intestines.

And she suffers primarily from a lack of fiber in food and antibiotics that we take in huge quantities, often without a doctor’s prescription, just in case. Antibiotics simply burn out all the intestinal microorganisms, without distinguishing between friend and foe.

Beneficial microorganisms suffer greatly from poorly digested food, if proteins rot and carbohydrates ferment - this is a disaster for beneficial microflora and this is a holiday for “strangers”, this is their food.

Therefore, it is important not to run for antibiotics every time something hurts; you need to be as careful as possible with these drugs.

A factory that works without breaks or weekends

The entire digestion process takes from 18 to 27 hours (for raw foodists, most likely, half as much - 9-13 hours), but this is a fairly long period of time and it is important not to eat new food until the previous one has at least passed into the small intestine.

This means that if you had a hearty breakfast, you can have lunch after 4-5 hours, and dinner as well.

However, if you follow this regime, then our entire digestive factory from day to night (or even at night) only sorts, breaks down, neutralizes, synthesizes and absorbs. There is no time for anything else.

Hence another completely logical rule: the body needs rest. This means it is necessary to carry out fasting days, on water or freshly squeezed juices.

What is separate nutrition and who is it suitable for?

Often separate meals are prescribed if there are already some problems with digestion.

Although, the practice of eating proteins separately from carbohydrates is very natural and healthy for any person.

As for a pregnant woman, from the first months you feel discomfort associated with eating and digesting food, such as heartburn, nausea, etc.

God himself ordered you, my dears, to strictly observe separate meals. I will tell you what it is, and you will immediately understand how natural it is.

As you and I understand, in order to break down proteins, you need a highly acidic environment in the stomach in order for the necessary gastric enzymes to be released.

Then a semi-digested piece of protein food, meat for example, will go into the small intestine, where the pancreas will secrete its enzymes and properly process this piece into amino acids, which will be absorbed further in the next sections of the small intestine.

What if you eat meat with pasta and bread?

So you took a bite of meat, which means the receptors in the mouth transmitted information to the stomach - “prepare hydrochloric acid and enzymes for proteins,” and the mouth has an alkaline environment for processing and digesting carbohydrates - bread and pasta.

As a result, a mixed piece of food treated with alkali enters the stomach.

The acid in the stomach neutralizes the alkali, and all the bread and pasta stops being digested. And a slightly digested piece of bread and pasta will go into the small intestine.

Moreover, the meat will not be able to be digested normally, because in order for the stomach enzymes to work clearly, it is necessary good concentration hydrochloric acid, but there is none; it was partially used to neutralize the alkali.

And therefore, the meat enters the small intestine almost intact, but there the meat is “waiting”, disassembled into oligopeptides (smaller parts), which means the pancreatic enzymes can only digest what has been disassembled into smaller pieces.Large ones will not be able to be absorbed and will go to rot in the large intestine.

It's like a factory

Imagine workers dismantling a house, using equipment to break down the wall - in large pieces, then the workers separate bricks from these large pieces of the wall, then the bricks themselves go to the grinding machine, where the excess mortar is removed from them, and then the clean bricks are processed into sand.

This is a fictitious process. However, imagine that a half-wall piece, fragments of bricks, mortar, and so on will fall into the machine for converting bricks into sand?

“The logic of separate power supply follows from the fact that proteins and carbohydrates pass
The cycle of chemical processing in the gastrointestinal tract is fundamentally different.
Proteins - mainly in acidic environment, carbohydrates - in alkaline.

And since acids and alkalis are chemical antagonists
(they neutralize each other), then when combining proteins and carbohydrates in one dish,
in one meal there are no conditions for complete chemical breakdown of products in the gastrointestinal tract.

Unprocessed food remains in the intestines
for many years and become a source of dangerous contamination of the human body.

Numerous diseases appear, the beginning of which
- “wrong consciousness”, ignorance of normal physiology
Gastrointestinal tract and chemistry of food breakdown”

“Vegetarian cuisine for separate meals”, Semenova Nadezhda

Therefore, the next rule is to eat separately: proteins separately from carbohydrates. Proteins can be eaten with greens and oils, carbohydrates with oils and vegetables.

What to combine proteins and carbohydrates with?

For example: meat/poultry/fish goes well with leafy greens and vegetable salad.

All the usual side dishes, such as potatoes, rice, pasta, are also well digested either simply with butter or with salad and herbs.

Eat fruits separately from any other food, take a 30-40 minute break after eating them.

Sweets with tea are also a separate meal, only after the food you took at lunch/dinner has left the stomach. In the case of potatoes, rice, meat, fish, poultry - this is after 2-3 hours. In the case of vegetables - 40-50 minutes.

I have been practicing separate meals for a long time and I already have a lot interesting recipes. I will publish them soon on my blog. If you have something interesting, please write in the comments.

Let's summarize the information:

1. In the mouth Digestion of carbohydrates begins, food is crushed, moistened and treated from bacteria.
2. In the stomach: a solution of hydrochloric acid activates enzymes and neutralizes food.
3. In the stomach, with the help of the enzyme pepsin, proteins are processed into smaller molecules “oligopeptides”. Fats are slightly digested.
4. Heavy food (boiled potatoes, pasta, rice, meat, poultry, fish, nuts, mushrooms, bread) stays in the stomach for 2 to 4 hours, light (fruits, juices, fresh salads, greens) stays for 35-40 minutes.
5. In the small intestine: The pancreas prepares three types of enzymes for the digestion of proteins, fats and carbohydrates in the first section of the small intestine - the “duodenum”
6. Liver prepares bile for processing fats and activating intestinal enzymes. Plus, 20 different enzymes from the small intestine help with digestion.
7. In the second section of the small intestine Almost completely digested food is absorbed into the blood, and fats are synthesized right here and enter the lymph.
8. In the small intestine food (boiled, dense food) stays for 4-5 hours, fresh plant food – 2-2.5 hours.
9. Colon: friendly bacteria in the colon digest part of the undigested food - the walls of plants, the peel of vegetables, fruits, and the shell of seeds. Produce vitamins: C, K, B1, B2, B5, B6, B9 (folic acid), B12. They synthesize proteins and amino acids (!), including those called “essential”.
10. In the large intestine boiled, heavy food stays for 12-18 hours, and vegetable food – 6-9.
11. Appendix is a bank of a population of healthy “friendly” bacteria

Healthy eating rules:

1. Chew food at least 15 times on each side.
2. Don't "fill" your stomach. Make a fist - this is the approximate amount of food you can eat.
3. Do not drink during or immediately after meals while the food is in the stomach. If you have eaten something heavy, you should not drink it for 2-4 hours; if it is a light vegetable drink, then 40 minutes.
4. Don't eat after 20:00 nothing, just juice, herbal tea with honey.
5. Eat as many raw vegetables and fruits as possible with peel and seeds, greens with stems.
6. Don't use antibiotics Every time something hurts, you need to be as careful as possible with these drugs.
7. Spend fasting days on water or freshly squeezed juices.
8. Eat separately: proteins separate from carbohydrates.

Comments: 15

12:44 / 10-04-2017

The article is good. There are some comments. For normal operation The gastrointestinal tract and all important organs must maintain a water-salt balance. Somehow they missed it. The first cause of heartburn is a lack of salt NaCl and water!!! When table salt NaCl splits - chlorine combines with hydrogen and forms hydrochloric acid HCl, on the other hand an alkaline bond is obtained from sodium, hydrogen, carbon and oxygen, called sodium bicarbonate NaHCO3, which enters the blood and is distributed throughout the body (NaCl + CO2 + H2O = NaHCO3 + HCl). The production of sodium bicarbonate is important for the body.
But in general, the article is very useful for people. Many people know more about the car than about own body.

17:12 / 25-04-2017

Anatoly, thank you for your comment. I will take this into account when writing future articles.

06:49 / 20-06-2017

Good day, Natalia! You can find out more about the causes of almost all diseases in the body in the works of the Iranian scientist F. Batmanghelidj. I will give an example of another scientist E. A. Lappo, professor and his short article: Prevention and treatment of cancer by monitoring the pH value

For decades, cancer has consistently occupied the second place in mortality after heart attack and stroke.

Long-term observations have shown that failure in the human body system begins with a decrease in pH.

Before you decide, you need to remember that man, as a biological species, and his intestines, according to the type of food processing, are herbivores, like, for example, monkeys and horses. A horse's intestines are 12 times larger than its height (the same for humans). To process food, horses need an alkali in the range of 12-14 pH units. At birth, a person’s pH value is 7.41 pH units, and during life it decreases to 5.41. And at 5.41 pH units, irreversible processes begin, a person gets sick and dies.

But there are times when the pH drops even lower. WITH medical point In our opinion, these are hopeless patients. Taking emergency measures, we still managed to save them.

The greatest difficulty is presented by patients with brain tumors. This is due to the fact that it is almost impossible to check brain cells, since analysis cannot be done. Over 40 years of work, I have learned to determine the development of cancer not only Stage III, but also at stages II and I. At the second stage, it is determined with 100% probability, and at stage I, cancer formation and diabetes mellitus practically do not differ. But diabetes manifests itself by the presence of sugar in the blood.

The treatment method, as important components, includes:

1. Complete refusal from meat foods, including eggs, dairy products, fish, vodka, sugar. I give examples of products that reduce the pH value: meat dishes (2.3 pH units), eggs (2.4 pH units), dairy products (1.9 pH units), fish (1.3 pH units), vodka (100 g - 1.4 pH units, 200 g -1.8 pH units). Rice, buckwheat, flour, mushrooms, vegetables, fruits, and legumes do not reduce the pH level.

2. Complete transition to plant foods with a predominance of rice, buckwheat, vegetables, primarily beets, zucchini, garlic, onions, Jerusalem artichoke, pumpkin, seaweed, mushrooms.

3. Depending on the stage of the disease, it is recommended therapeutic fasting from 3 to 21 days under medical supervision or experienced specialist. Most patients are prescribed anthelmintic drugs. On the second day of fasting, enemas are given from “dead” water with celandine or wormwood, depending on the indications.

4. The pH value is raised by the intake of “living” water (up to 150-160 g 50 minutes before meals) and food prepared with an infusion of microelements. Living water pH 8.5.

I do not hide that the patient is required to have enormous willpower during treatment and knowledge of what is happening in his body. Patients observing this technique, live much longer than people who were not sick, in full sense and health. I believe that cancer is a disease not of one organ, but of the whole organism. Therefore, there is no need to remove individual organs - we have nothing superfluous.

The immune system does not work in cancer because it cannot recognize the cancer cell. Suppression of tumor growth begins at a pH value of 7.2 pH units. To achieve this is the task of the doctor and the patient.

To destroy a cancer cell and stop its growth, you need to deprive it of nutrition: animal proteins, sugar, oxygen, i.e. reduce blood cholesterol readings to 3.33 mmol/l units.

What does a cancer patient need to know?

Often we do not take into account individual factors that lead to death. Without knowing the cause cancer cell, it cannot be eliminated. It turned out that it is the same in plants, animals and humans. By itself surgery does not save you from the disease, but delays it for some time death or speeds it up. Without treatment, a person dies within 22 months in agony.

For a long time, our Center studied plant diseases, spending 30 years on it. When one of our employees fell ill himself, he transferred this method to himself. The results were positive. After this, dozens of cancer patients were cured.

The main conclusion is that a person himself provokes conditions for the growth of cancer, not knowing individual issues related to nutrition and behavior.

What do you need to know to avoid getting sick? For a better understanding, let’s compare the food processing systems of a wolf and a horse. The wolf eats meat; Processing meat requires acid. The horse eats grass, hay, oats and other plant foods; To process plant foods you need alkali. A person eats both, he needs both alkali and acid. This is where the problem begins. If a person eats meat for a long time (an acidic environment appears in the body), he begins to grow oncological tumor. But this does not always happen.

For a tumor to grow, two conditions are required:

a) cooling the body or its individual parts;
b) accumulation of poisons in the body (nicotine, alcohol, chemicals, etc.).

All together gives rise to tumor growth. It can develop actively if there is enough nutrition for it, i.e. growing conditions. When a person eats meat dishes, his blood, saliva, urine, etc. reaction is constantly acidic. An acidic environment promotes increased growth of cancer tumors. We must keep in mind that all tumors grow rapidly in an acidic environment (and not only cancer ones).

What needs to be done if there is a suspicion of cancer?

FIRST: check the reaction of saliva, urine, blood. If it is less than 6 pH units, urgent action must be taken.

SECOND: refuse meat dishes, no matter in what form it is presented. We must also keep in mind that by the age of 40 a person has already lost 0.9 pH units, and by the age of 60 he loses the ability of the liver to produce alkali by 1.3-1.9 units. These age-related changes must be taken into account during treatment.

THIRD: switch to preventive fasting. If the reaction has not changed in 2 days (48 hours), you need to switch to therapeutic fasting under the supervision of a doctor and wait for a fracture to occur. If a fracture does not occur, take measures to intensively transfer the body to an alkaline environment: living water, alkaline waters of any origin, where the pH is at least 8.5 units. You can use coral calcium or Atlantean Drops, but you must remember: best result these funds are given in the first hour after preparation. It is recommended to drink them through a straw to avoid damaging your tooth enamel.

What to eat?

First of all, plant foods. This includes beans, beans, Jerusalem artichoke, vegetables of all kinds, buckwheat, peas, potatoes, mushrooms (honey mushrooms, champignons, oyster mushrooms, raw pickled black milk mushrooms), fish is allowed once every two weeks, beets in any form, nettles, blueberries.

All acidic foods are excluded from the diet: meat, sugar, vodka, margarine, butter. Butter should be replaced with vegetable oil. After the patient’s reaction becomes at least 7.1 pH units, in order to reduce the tumor, it is necessary to use one of the methods of biological heating of both the tumor site and the upper or lower part of the spine.

It must be remembered that an oncological tumor begins to shrink at a temperature of 54°C, if the pH at this time is at least 7.1 units. This procedure must be repeated every other day or two until the swelling is completely reduced.

For biological heating, you can use black radish, horseradish (root and leaf), wood lice, etc. For the first time, it is advisable to hold it for no more than 14 minutes so as not to get a skin burn. Grated radish or horseradish must be heated in a water bath to 56°C.

The turning point of the disease occurs differently for everyone. For one - on the 3-5th day, for the other - in the second month. Your complexion becomes better, your lips become redder, your mood and appetite improve. I want something unusual. In short, the person is on the mend.

Cure occurs after 1.5 months, and sometimes after 9 months. However, a successful outcome in treatment should not lull the patient’s vigilance.

If, after an illness, a person who has had cancer begins to eat meat, lard, smoked meats, milk, or abuse smoking or alcohol, the disease may recur.

We must not forget about this. After all, it will begin in a different place, and more actively.

This method of treating cancer gives good result and for other concomitant diseases.

Considering that hypothermia and colds, together with internal poisons, contribute to the development of cancer, for prevention it is necessary to regularly visit the steam room, bathhouse, sauna, i.e. warming up the body at least once a week. It has been observed that people who work physically are less susceptible oncological diseases. Physical labor always involves the release of sweat, and along with sweat, illnesses go away. Creating conditions for the body to sweat is a guarantee that a person will not get sick.

Evgeniy Alekseevich Lappo, professor

210029, Vitebsk, PO Box 30;

Thank you very much!

01:48 / 14-06-2018

if the food is not digested, then the food has nowhere to go. This means that the entire intestine is clogged with stones and foreign bodies - substances that have been carried around for many generations - accumulating them and passing them on to the next generation. These substances are poisonous and if they are forced to be digested again, they can cause poisoning throughout body, resulting in the appearance of leukocytes in large quantities and a person can be put in intensive care in order to pump out at least something, but pump it out not with an enema, but with the help of all sorts of operations and injections and droppers, since the patient himself is lazy and does not like to take care of himself and his intestines with enemas and the body’s cleansing system. a person doesn’t want to do an enema, but for that he wants to cause nausea and vomiting, as well as cause loss of appetite. This person is unlikely to do an enema so that the food goes back and begins to be digested, and even more so, a person is unlikely to use the enema system for 14 days every morning using an enema mug with a hose - filling it with 75% water and 25% morning urine there so that the intestinal walls are cleaned more thoroughly, using a position on the elbows and knees - since this way the enema water will go deeper. The person is not ready for this yet as another 200 must pass years so that a person understands how he works and that only he must take care of himself and not bring himself to such a state that he cannot help himself and be agile and fully moving so that he can help himself without bringing himself to a lifeless state and only hopes on doctors and that they will always be on time and will always decide everything for him. And the patient transforms his body for the experiments and experiments of doctors and new and new experiments, allowing himself to be like a pig from a laboratory

Nutritional physiology is a field of human physiology that studies the processes of converting nutrients into energy and the structural elements of tissues of the human body. The body is enriched with energy and structural elements due to the food that a person receives during the day.

Nutrition is the most important factor aimed at maintaining and ensuring such basic processes as growth, development and ability to active work. These processes can be maintained using only balanced nutrition.

Before we begin to consider issues related to the basics of rational nutrition various groups population, it is necessary to get acquainted with the processes of digestion in the body, where complex transformations of food occur, which are subsequently used for plastic and energy purposes of the body.

Digestion- a complex physiological and biochemical process during which ingested food in the digestive tract undergoes physical and chemical changes.

Digestion is the most important physiological process, as a result of which complex nutritional substances in food, under the influence of mechanical and chemical processing, are transformed into simple, soluble and, therefore, digestible substances. Their further path is to be used as a building and energy material in the human body.

Physical changes in food consist of its crushing, swelling, and dissolution. Chemical - in the consistent degradation of nutrients as a result of the action on them of the components of digestive juices secreted into the cavity of the digestive tract by its glands. The most important role in this belongs to hydrolytic enzymes.

Types of digestion

Depending on the origin of hydrolytic enzymes, digestion is divided into three types: intrinsic, symbiont and autolytic.

Own digestion carried out by enzymes synthesized by the body, its glands, enzymes of saliva, stomach and pancreatic juices, and intestinal epithelium.

Symbiont digestion- hydrolysis of nutrients due to enzymes synthesized by symbionts of the macroorganism - bacteria and protozoa of the digestive tract. Symbiont digestion occurs in humans in the large intestine. Fiber in food in humans, due to the lack of the corresponding enzyme in the secretions of the glands, is not hydrolyzed (this has a certain physiological meaning - the preservation of dietary fiber, which plays an important role in intestinal digestion), therefore its digestion by the enzymes of symbionts in the large intestine is an important process.

As a result of symbiont digestion, secondary food substances are formed, in contrast to the primary ones, which are formed as a result of one’s own digestion.

Autolytic digestion carried out due to enzymes that are introduced into the body as part of the food consumed. The role of this digestion is essential when one’s own digestion is underdeveloped. Newborns have not yet developed their own digestion, so the nutrients in breast milk are digested by enzymes that enter the baby's digestive tract as part of breast milk.

Depending on the location of the process of nutrient hydrolysis, digestion is divided into intra- and extracellular.

Intracellular digestion consists in the fact that substances transported into the cell by phagocytosis are hydrolyzed by cellular enzymes.

Extracellular digestion is divided into cavitary, which is carried out in the cavities of the digestive tract by enzymes of saliva, gastric juice and pancreatic juice, and parietal. Parietal digestion occurs in small intestine with the participation of a large number of intestinal and pancreatic enzymes on a colossal surface formed by folds, villi and microvilli of the mucous membrane.

Rice. Stages of Digestion

Currently, the digestion process is considered as a three-stage process: cavity digestion - parietal digestion - absorption. Cavitary digestion consists of the initial hydrolysis of polymers to the stage of oligomers, parietal digestion provides further enzymatic depolymerization of oligomers mainly to the stage of monomers, which are then absorbed.

The correct sequential operation of the elements of the digestive conveyor in time and space is ensured by regular processes at various levels.

Enzymatic activity is characteristic of each part of the digestive tract and is maximum at a certain pH value. For example, in the stomach, the digestive process takes place in an acidic environment. The acidic contents passing into the duodenum are neutralized, and intestinal digestion occurs in a neutral and slightly alkaline environment created by secretions released into the intestine - bile, pancreatic and intestinal juices, which inactivate gastric enzymes. Intestinal digestion occurs in a neutral and slightly alkaline environment, first according to the type of cavity and then parietal digestion, ending with the absorption of hydrolysis products - nutrients.

The degradation of nutrients according to the type of cavity and parietal digestion is carried out by hydrolytic enzymes, each of which has specificity expressed to one degree or another. The set of enzymes in the secretions of the digestive glands has a specific and individual characteristics, adapted to the digestion of the food that is characteristic of a given type of animal, and those nutrients that predominate in the diet.

Digestion process

The digestion process is carried out in the gastrointestinal tract, the length of which is 5-6 m. The digestive tract is a tube, expanded in some places. The structure of the gastrointestinal tract is the same throughout its entire length; it has three layers:

• outer - serous, dense membrane, which mainly has a protective function;
• average - muscle participates in contraction and relaxation of the organ wall;
• internal - a membrane covered with mucous epithelium that allows simple nutrients to be absorbed through its thickness; the mucous membrane often has glandular cells that produce digestive juices or enzymes.

Enzymes are substances of protein nature. In the gastrointestinal tract they have their own specificity: proteins are broken down only under the influence of proteases, fats - lipases, carbohydrates - carbohydrates. Each enzyme is active only at a certain pH environment.

Functions of the gastrointestinal tract:

• Motor, or motor - due to the middle (muscular) lining of the digestive tract, muscle contraction and relaxation carries out food capture, chewing, swallowing, mixing and moving food along the digestive canal.
• Secretory - due to digestive juices that are produced glandular cells located in the mucous (inner) lining of the canal. These secretions contain enzymes (reaction accelerators) that perform chemical processing of food (hydrolysis of nutrients).
• The excretory (excretory) function carries out the release of metabolic products into the gastrointestinal tract by the digestive glands.
• Absorption function is the process of assimilation of nutrients through the wall of the gastrointestinal tract into the blood and lymph.

The gastrointestinal tract begins in the oral cavity, then food enters the pharynx and esophagus, which only transport function, the food bolus descends into the stomach, then into the small intestine, consisting of the duodenum, jejunum and ileum, where the final hydrolysis (splitting) of nutrients occurs and they are absorbed through the intestinal wall into the blood or lymph. The small intestine passes into the large intestine, where there is practically no digestion process, but the functions of the large intestine are also very important for the body.

Digestion in the mouth

Further digestion in other parts of the gastrointestinal tract depends on the process of digestion of food in the oral cavity.

The initial mechanical and chemical processing of food occurs in the oral cavity. It involves grinding the food, moistening it with saliva, analyzing the taste properties, the initial breakdown of food carbohydrates and the formation of the food bolus. The stay of the food bolus in the oral cavity is 15-18 s. Food in the oral cavity excites taste, tactile, and temperature receptors in the oral mucosa. This reflexively causes the activation of the secretion of not only the salivary glands, but also the glands located in the stomach and intestines, as well as the secretion of pancreatic juice and bile.

Mechanical processing of food in the oral cavity is carried out using chewing. The act of chewing involves the upper and lower jaws with teeth, masticatory muscles, oral mucosa, and soft palate. While chewing lower jaw moves in horizontal and vertical planes, lower teeth contact with the top ones. In this case, the front teeth bite off food, and the molars crush and grind it. Contraction of the muscles of the tongue and cheeks ensures the supply of food between the teeth. Contraction of the lip muscles prevents food from falling out of the mouth. The act of chewing is carried out reflexively. Food irritates the receptors in the oral cavity, nerve impulses from which the afferent nerve fibers of the trigeminal nerve enter the chewing center, located in the medulla oblongata, and excite it. Next, along the efferent nerve fibers of the trigeminal nerve, nerve impulses travel to the masticatory muscles.

During the chewing process, the taste of food is assessed and its edibility is determined. The more complete and intensive the chewing process is, the more active the secretory processes occur both in the oral cavity and in the underlying parts of the digestive tract.

The secretion of the salivary glands (saliva) is formed by three pairs of large salivary glands (submandibular, sublingual and parotid) and small glands located in the mucous membrane of the cheeks and tongue. 0.5-2 liters of saliva are produced per day.

The functions of saliva are as follows.

Wetting food, dissolution of solids, impregnation with mucus and formation of food bolus. Saliva facilitates the swallowing process and contributes to the formation of taste sensations.

Enzymatic breakdown of carbohydrates due to the presence of a-amylase and maltase. The enzyme a-amylase breaks down polysaccharides (starch, glycogen) into oligosaccharides and disaccharides (maltose). The action of amylase inside the bolus of food continues when it enters the stomach as long as it maintains a slightly alkaline or neutral environment.

Protective function associated with the presence of antibacterial components in saliva (lysozyme, immunoglobulins of various classes, lactoferrin). Lysozyme, or muramidase, is an enzyme that breaks down the cell wall of bacteria. Lactoferrin binds iron ions necessary for the life of bacteria, and thus stops their growth. Mucin also performs a protective function, as it protects the oral mucosa from damaging effects. food products(hot or sour drinks, spicy seasonings).

Participation in the mineralization of tooth enamel - calcium enters tooth enamel from saliva. It contains proteins that bind and transport Ca 2+ ions. Saliva protects teeth from the development of caries.

The properties of saliva depend on the diet and type of food. When eating solid and dry food, more viscous saliva is released. When inedible, bitter or sour substances enter the oral cavity, a large amount of liquid saliva is released. The enzyme composition of saliva can also change depending on the amount of carbohydrates contained in food.

Regulation of salivation. Swallowing. Regulation of salivation is carried out by autonomic nerves that innervate salivary glands: parasympathetic and sympathetic. When excited parasympathetic nerve The salivary gland produces a large amount of liquid saliva with a low content of organic substances (enzymes and mucus). When excited sympathetic nerve is formed a small amount of viscous saliva containing a lot of mucin and enzymes. Activation of salivation when eating food first occurs according to the conditioned reflex mechanism when seeing food, preparing to eat it, inhaling food aromas. At the same time, from visual, olfactory, and auditory receptors, nerve impulses travel along afferent nerve pathways to the salivary nuclei medulla oblongata (salivation center), which send efferent nerve impulses along parasympathetic nerve fibers to the salivary glands. The entry of food into the oral cavity excites the receptors of the mucous membrane and this ensures the activation of the salivation process according to the mechanism of the unconditioned reflex. Inhibition of the activity of the salivary center and a decrease in the secretion of the salivary glands occurs during sleep, with fatigue, emotional arousal, as well as with fever and dehydration.

Digestion in the oral cavity ends with the act of swallowing and the entry of food into the stomach.

Swallowing is a reflex process and consists of three phases: 1st phase - oral - is arbitrary and consists in the entry of a food bolus formed during the chewing process onto the root of the tongue. Next, the muscles of the tongue contract and the bolus of food is pushed into the throat; 2nd phase - pharyngeal - is involuntary, occurs quickly (within approximately 1 s) and is under the control of the swallowing center of the medulla oblongata. At the beginning of this phase, contraction of the muscles of the pharynx and soft palate lifts the palatal curtain and closes the entrance to nasal cavity. The larynx moves upward and forward, which is accompanied by lowering of the epiglottis and closing of the entrance to the larynx. At the same time, the muscles of the pharynx contract and the upper esophageal sphincter relaxes. As a result, food enters the esophagus; 3rd phase - esophageal - slow and involuntary, occurs due to peristaltic contractions of the esophageal muscles (contraction of the circular muscles of the esophageal wall above the food bolus and the longitudinal muscles located below the food bolus) and is under the control of the vagus nerve. The speed of food movement through the esophagus is 2 - 5 cm/s. After the lower esophageal sphincter relaxes, food enters the stomach.

Digestion in the stomach

The stomach is a muscular organ where food is deposited, mixed with gastric juice and moved to the outlet of the stomach. The mucous membrane of the stomach has four types of glands that secrete gastric juice, hydrochloric acid, enzymes and mucus.

Rice. 3. Digestive tract

Hydrochloric acid imparts acidity to the gastric juice, which activates the enzyme pepsinogen, converting it into pepsin, participating in protein hydrolysis. The optimal acidity of gastric juice is 1.5-2.5. In the stomach, protein is broken down into intermediate products (albumoses and peptones). Fats are broken down by lipase only when they are in an emulsified state (milk, mayonnaise). Carbohydrates are practically not digested there, since carbohydrate enzymes are neutralized by the acidic contents of the stomach.

During the day, from 1.5 to 2.5 liters of gastric juice are released. Food in the stomach is digested from 4 to 8 hours, depending on the composition of the food.

The mechanism of secretion of gastric juice - difficult process, it is divided into three phases:

• the cerebral phase, acting through the brain, involves both unconditioned and conditioned reflexes (sight, smell, taste, food entering the oral cavity);
• gastric phase - when food enters the stomach;
• intestinal phase, when some types of food (meat broth, cabbage juice etc.), entering the small intestine, cause the release of gastric juice.

Digestion in the duodenum

From the stomach, small portions of food gruel enter the initial section of the small intestine - the duodenum, where the food gruel is actively exposed to pancreatic juice and bile acids.

Pancreatic juice, which has an alkaline reaction (pH 7.8-8.4), enters the duodenum from the pancreas. The juice contains the enzymes trypsin and chymotrypsin, which break down proteins into polypeptides; amylase and maltase break down starch and maltose into glucose. Lipase only affects emulsified fats. The emulsification process occurs in the duodenum in the presence of bile acids.

Bile acids are a component of bile. Bile is produced by the cells of the largest organ - the liver, whose mass is from 1.5 to 2.0 kg. Liver cells constantly produce bile, which accumulates in the gallbladder. As soon as the food gruel reaches the duodenum, bile from the gallbladder enters the intestines through the ducts. Bile acids emulsify fats, activate fat enzymes, and enhance the motor and secretory functions of the small intestine.

Digestion in the small intestine (jejunum, ileum)

The small intestine is the longest section of the digestive tract, its length is 4.5-5 m, diameter is from 3 to 5 cm.

Intestinal juice is a secretion of the small intestine, the reaction is alkaline. Intestinal juice contains a large number of enzymes involved in digestion: peitidase, nuclease, enterokinase, lipase, lactase, sucrase, etc. The small intestine, due to the different structure of the muscle layer, has an active motor function(peristalsis). This allows food gruel to move into the true intestinal lumen. This is facilitated by chemical composition food - the presence of fiber and dietary fiber.

According to the theory of intestinal digestion, the process of assimilation of nutrients is divided into cavity and parietal (membrane) digestion.

Cavity digestion is present in all cavities of the gastrointestinal tract due to digestive secretions - gastric juice, pancreatic and intestinal juice.

Parietal digestion is present only in a certain segment of the small intestine, where the mucous membrane has protrusions or villi and microvilli, increasing the internal surface of the intestine by 300-500 times.

Enzymes involved in the hydrolysis of nutrients are located on the surface of microvilli, which significantly increases the efficiency of the absorption of nutrients in this area.

The small intestine is the organ where most of the water-soluble nutrients pass through the intestinal wall and are absorbed into the blood; fats initially enter the lymph and then into the blood. All nutrients according to portal vein enter the liver, where, having been cleared of toxic digestive substances, they are used to nourish organs and tissues.

Digestion in the large intestine

The movement of intestinal contents in the large intestine takes up to 30-40 hours. Digestion in the large intestine is practically absent. Here glucose, vitamins, and minerals are absorbed that remain undigested due to the large number of microorganisms in the intestines.

In the initial segment of the large intestine, almost complete absorption of the liquid received there occurs (1.5-2 l).

The microflora of the large intestine is of great importance for human health. More than 90% are bifidobacteria, about 10% are lactic acid and coli, enterococci, etc. The composition of the microflora and its functions depend on the nature of the diet, the time of movement through the intestines and the use of various medications.

The main functions of normal intestinal microflora:

• protective function - creation of immunity;
• participation in the digestive process - final digestion of food; synthesis of vitamins and enzymes;
• maintaining a constant biochemical environment of the gastrointestinal tract.

One of important functions The large intestine is the formation and removal of feces from the body.

Digestion and absorption of food. Metabolism.

Digestion process

Food entering the human body cannot be assimilated and used for plastic purposes and the formation of vital energy, since its physical state and chemical composition are very complex. To transform food into a state easily digestible by the body, humans have special organs that carry out digestion.

Digestion is a set of processes that ensure the physical change and chemical breakdown of nutrients into simple water-soluble compounds that can be easily absorbed into the blood and participate in the vital functions of the human body.

Diagram of the digestive apparatus:

1 - oral cavity; 2 - salivary glands;

3 - pharynx; 4 - esophagus; 5 - stomach;

6 - duodenum; 7 - liver;

8 - gallbladder; 9 - bile duct;

10 - pancreas;

11 - small intestines; 12 - large intestines;

13 - rectum.

During the day, a person secretes about 7 liters of digestive juices, which include: water, which dilutes food gruel, mucus, which promotes better movement of food, salts and enzyme catalysts of biochemical processes that break down food substances into simple compounds. Depending on the effect on certain substances, enzymes are divided into proteases, breaking down proteins (proteins), amylase, breaking down carbohydrates, and lipases, breaking down fats (lipids). Each enzyme is active only in a certain environment (acidic, alkaline, or neutral). As a result of breakdown, amino acids are obtained from proteins, glycerol and fatty acids are obtained from fats, and glucose is mainly obtained from carbohydrates. Water, mineral salts, and vitamins contained in food do not undergo changes during the digestion process.

Digestion in the oral cavity. The oral cavity is the anterior initial section of the digestive apparatus. With the help of teeth, tongue and cheek muscles, food undergoes initial mechanical processing, and with the help of saliva - chemical processing.

Saliva is a slightly alkaline digestive juice produced by three pairs of salivary glands (parotid, sublingual, submandibular) and entering the oral cavity through ducts. In addition, saliva is secreted by the salivary glands of the lips, cheeks and tongue. Saliva contains enzymes amylase or ptyalin, which breaks down starch into maltose, an enzyme maltase, which breaks down maltose into glucose, and an enzyme lysozyme, having an antimicrobial effect. Food remains in the oral cavity for a relatively short time (10-25 s). Digestion in the mouth consists mainly of the formation of a bolus of food prepared for swallowing. The bolus of food, with the help of coordinated movements of the tongue and cheeks, moves towards the pharynx, where the act of swallowing occurs. From the mouth, food enters the esophagus.

Esophagus- a muscular tube 25-30 cm long, through which, due to muscle contraction, the food bolus moves to the stomach in 1-9 s, depending on the consistency of the food.

Digestion in the stomach. The stomach, the widest part of the digestive tract, is a hollow organ consisting of an inlet, a fundus, a body and an outlet. The inlet and outlet openings are closed with a muscle roller (pulp). The volume of an adult's stomach is about 2 liters, but can increase to 5 liters. The inner mucous membrane of the stomach is collected in

folds. In the thickness of the mucous membrane there are up to 25,000,000 glands that produce gastric juice and mucus. Gastric juice is a colorless acidic liquid containing 0.4-0.5% hydrochloric acid, which activates gastric juice enzymes and has a bactericidal effect on microbes that enter the stomach with food. The composition of gastric juice includes enzymes: pepsin, chymosin(rennet enzyme), lipase. The human body secretes 1.5-2.5 liters of gastric juice per day, depending on the amount and composition of food. Food in the stomach is digested from 3 to 10 hours, depending on the composition, volume, consistency and method of its processing. Fatty and dense foods stay in the stomach longer than liquid foods containing carbohydrates. After digestion in the stomach, food gruel enters the initial section of the small intestine in small portions - duodenum, where the food mass is actively exposed to the digestive juices of the pancreas, liver and the mucous membrane of the intestine itself.

The role of the pancreas in the digestive process. The pancreas is a digestive organ that consists of cells that form lobules that have excretory ducts that connect to form a common duct. Through this duct, the digestive juice of the pancreas enters the duodenum (up to 0.8 liters per day). Digestive juice of the pancreas is a colorless transparent liquid of an alkaline reaction. It contains enzymes: trypsin, chymotrypsin, lipase, amylase, maltase. In addition, the pancreas has special cells (islets of Langerhans) that produce hormone insulin, entering the blood. This hormone regulates carbohydrate metabolism, promoting the absorption of sugar by the body. In the absence of insulin, diabetes mellitus occurs.

The role of the liver in the digestive process. The liver is a large gland weighing up to 1.5-2 kg, consisting of cells that produce bile up to 1 liter per day. Bile is a liquid from light yellow to dark green in color, slightly alkaline, activates the enzyme lipase of pancreatic and intestinal juice, emulsifies fats, promotes the absorption of fatty acids, enhances intestinal movement (peristalsis), suppresses putrefactive processes in the intestines. Bile from the hepatic ducts enters the gallbladder - a thin-walled pear-shaped sac with a volume of 60 ml. During the digestion process, bile flows from the gallbladder through the duct into the duodenum. In addition to the digestion process, the liver is involved in metabolism, hematopoiesis, retention and neutralization of toxic substances that enter the blood during the digestion process.

Digestion in the small intestine. The length of the small intestine is 5-6 m. It completes the digestion process thanks to pancreatic juice, bile and intestinal juice secreted by the glands of the intestinal mucosa (up to 2 liters per day). Intestinal juice is a cloudy liquid of an alkaline reaction, which contains mucus and enzymes. In the small intestine, food gruel (chyme) is mixed and distributed in a thin layer along the wall, where the final digestion process occurs - suction products of the breakdown of nutrients, as well as vitamins, minerals, and water into the blood. Here, aqueous solutions of nutrients formed during the digestion process penetrate through the mucous membrane of the gastrointestinal tract into the blood and lymphatic vessels. Next, the blood through the portal vein enters the liver, where, having been cleared of toxic substances of digestion, it supplies all tissues and organs with nutrients.

The role of the large intestine in the digestive process. Undigested food remains enter the large intestine. A small number of glands of the large intestine secrete inactive digestive juice, which partially continues the digestion of nutrients. The large intestines contain large numbers of bacteria that cause fermentation carbohydrate residues, rotting protein residues and partial breakdown of fiber. In this case, a number of toxic substances harmful to the body are formed (indole, skatole, phenol, cresol), which are absorbed into the blood and then neutralized in the liver. The composition of bacteria in the large intestine depends on the composition of the incoming food. Thus, dairy-vegetable foods create favorable conditions for the development of lactic acid bacteria, and foods rich in protein promote the development of putrefactive microbes. In the large intestines, the bulk of water is absorbed into the blood, as a result of which the intestinal contents become denser and move towards the outlet. Removal of feces from the body is carried out through rectum and is called defecation.

Digestibility of food

Digested food, absorbed into the blood and used for plastic processes and energy restoration is called learned. From the amino acids of digested food, the body forms protein characteristic of humans, and from glycerol and fatty acids - fat characteristic of humans. Glucose is used to generate energy and is deposited in the liver in the form of a reserve substance - glycogen. All these processes occur with the participation of minerals, vitamins and water. The digestibility of food is influenced by: chemical composition, its culinary processing, appearance, volume, diet, eating conditions, state of the digestive system, etc. The digestibility of food of animal origin is on average 90%, of plant origin - 65%, mixed - 85% . Culinary processing of food promotes digestion, and therefore its absorption. Mashed and boiled food is digested better than lumpy and raw food. Appearance, taste, smell of food enhance the secretion of digestive juices, promoting its digestibility. The diet and the correct distribution of the daily amount of food during the day, the conditions for eating food (the interior of the dining room, polite, friendly service, the cleanliness of the dishes, the neat appearance of the cooks), and a person’s mood also increase its digestibility.

General concept of metabolism

In the process of life, the human body spends energy on work internal organs, maintaining body temperature and performing labor processes. The release of energy occurs as a result of the oxidation of complex organic substances that make up human cells, tissues and organs to the formation of simpler compounds. The consumption of these nutrients by the body is called dissimilation. Simple substances formed during the oxidation process (water, carbon dioxide, ammonia, urea) are excreted from the body through urine, feces, exhaled air, and through the skin. The process of dissimilation is directly dependent on energy consumption for physical labor and heat exchange. The restoration and creation of complex organic substances of human cells, tissues, and organs occurs due to the simple substances of digested food. The process of storing these nutrients and energy in the body is called assimilation. The assimilation process depends on the composition of the food, which provides the body with all the nutrients. The processes of dissimilation and assimilation occur simultaneously, in close interaction and have a common name - the process of metabolism. It consists of the metabolism of proteins, fats, carbohydrates, minerals, vitamins and water metabolism. Metabolism is directly dependent on energy consumption (for labor, heat exchange and the work of internal organs) and the composition of food. During the period of human growth and development, in pregnant and lactating women, the process of assimilation predominates, since at this time new cells appear, and therefore nutrients accumulate in the body. With increased physical activity, fasting, and serious illnesses, the process of dissimilation prevails, which leads to the consumption of nutrients and a person’s weight loss. In adulthood, a balance in metabolism is established; in old age, a decrease in the intensity of all processes is observed. Metabolism in the human body is regulated by the central nervous system directly and through hormones produced by the endocrine glands. Yes, on protein metabolism affects the thyroid hormone (thyroxine), carbohydrate - pancreatic hormone (insulin), for fat metabolism- hormones of the thyroid gland, pituitary gland, adrenal glands. To provide a person with food that corresponds to his energy expenditure and plastic processes, it is necessary to determine the daily energy expenditure. The unit of measurement for human energy is the kilocalorie. During the day, a person spends energy on the work of internal organs (heart, digestive system, lungs, liver, kidneys, etc.), heat exchange and performing socially useful activities (work, study, housework, walks, rest). The energy expended on the functioning of internal organs and heat exchange is called basal metabolism. At an air temperature of 20° C, complete rest, on an empty stomach, the main metabolism is 1 kcal per 1 hour per 1 kg of human body weight. Consequently, basal metabolism depends on body weight, as well as the sex and age of a person.

Table of basal metabolic rate of the adult population depending on body weight, age and gender

To determine a person’s daily energy expenditure, the physical activity coefficient (PFA) was introduced - this is the ratio of total energy expenditure for all types of human activity with the value of basal metabolism. The coefficient of physical activity is the main physiological criterion for assigning the population to a particular labor group depending on the intensity of work, i.e. from energy consumption.

Physical activity coefficient KFA

A total of 5 labor groups have been defined for men and 4 for women. Each work group corresponds to a certain coefficient of physical activity. To calculate daily energy expenditure, it is necessary to multiply the basal metabolic rate (corresponding to a person’s age and body weight) by the physical activity coefficient (PFA) of a certain population group.

I group - workers predominantly of mental labor, very light physical activity, KFA-1,4: scientists, students of humanities, computer operators, controllers, teachers, dispatchers, control panel workers, medical workers, accounting workers, secretaries, etc. Daily energy consumption, depending on gender and age, is 1800-2450 kcal.

II group - workers engaged in light labor, light physical activity, KFA-1.6: transport drivers, conveyor workers, weighers, packers, garment workers, radio-electronic industry workers, agronomists, nurses, orderlies, communication workers, service workers, sellers of manufactured goods, etc. Daily energy consumption, depending on gender and age, is 2100-2800 kcal.

III group - workers moderate severity labor, average physical activity, KFA-1.9: mechanics, adjusters, adjusters, machine operators, drillers, drivers of excavators, bulldozers, coal miners, buses, surgeons, textile workers, shoemakers, railway workers, food sellers, water workers, apparatchiks, metallurgists - blast furnace workers, chemical plant workers, catering workers, etc. Daily energy consumption, depending on gender and age, is 2500-3300 kcal.

IV group - workers of heavy physical labor, high physical activity, KFA-2,2: construction workers, driller's assistants, tunnelers, cotton pickers, agricultural workers and machine operators, milkmaids, vegetable growers, woodworkers, metallurgists, foundry workers, etc. Daily energy consumption depending on gender and age is 2850-3850 kcal.

V group - workers of particularly heavy physical labor, very high physical activity, KFA-2,4: machine operators and agricultural workers during the sowing and harvesting periods, miners, fellers, concrete workers, masons, diggers, loaders of non-mechanized labor, reindeer herders, etc. Daily energy consumption depending on gender and age, it is 3750-4200 kcal.

One of the main conditions for life is the intake of nutrients into the body, which are continuously consumed by cells in the process of metabolism. For the body, the source of these substances is food. Digestive system ensures the breakdown of nutrients into simple ones organic compounds (monomers), which enter the internal environment of the body and are used by cells and tissues as plastic and energy material. In addition, the digestive system ensures entry into the body required quantity water and electrolytes.

Digestive system, or gastrointestinal tract, is a convoluted tube that begins with the mouth and ends at the anus. It also includes a number of organs that ensure the secretion of digestive juices (salivary glands, liver, pancreas).

Digestion - This is a set of processes during which food is processed in the gastrointestinal tract and the proteins, fats, and carbohydrates contained in it are broken down into monomers and the subsequent absorption of monomers into the internal environment of the body.

Rice. Human digestive system

The digestive system includes:

• the oral cavity with the organs located in it and the adjacent large salivary glands;
• pharynx;
• esophagus;
• stomach;
• small and large intestine;
• pancreas.

The digestive system consists of a digestive tube, the length of which in an adult reaches 7-9 m, and a number of large glands located outside its walls. The distance from the mouth to the anus (in a straight line) is only 70-90 cm. The large difference in size is due to the fact that the digestive system forms many bends and loops.

The oral cavity, pharynx and esophagus, located in the human head, neck and chest cavity, have a relatively straight direction. In the oral cavity, food enters the pharynx, where there is a crossroads of the digestive and respiratory tracts. Then the esophagus goes, through which food mixed with saliva enters the stomach.

IN abdominal cavity located in the final section of the esophagus, stomach, small intestine, cecum, colon, liver, pancreas, and in the pelvic area - rectum. In the stomach, the food mass is exposed to gastric juice for several hours, liquefied, actively mixed and digested. In the swollen intestine, food continues to be digested with the participation of many enzymes, resulting in the formation of simple compounds that are absorbed into the blood and lymph. Water is absorbed in the large intestine and feces. Undigested and unsuitable for absorption substances are removed out through the anus.

Salivary glands

The oral mucosa has numerous small and large salivary glands. The large glands include: three pairs of large salivary glands - parotid, submandibular and sublingual. The submandibular and sublingual glands secrete both mucous and watery saliva; they are mixed glands. The parotid salivary glands secrete only mucous saliva. Maximum allocation, e.g. lemon juice can reach 7-7.5 ml/min. The saliva of humans and most animals contains the enzymes amylase and maltase, due to which a chemical change occurs in food already in the oral cavity.

The amylase enzyme converts food starch into a disaccharide, maltose, and the latter, under the action of a second enzyme, maltase, is converted into two glucose molecules. Although salivary enzymes are highly active, complete breakdown of starch in the oral cavity does not occur, since food remains in the mouth for only 15-18 seconds. The saliva reaction is usually slightly alkaline or neutral.

Esophagus

The wall of the esophagus is three-layered. Middle layer consists of developed striated and smooth muscles, during the contraction of which food is pushed into the stomach. Contraction of the esophageal muscles creates peristaltic waves, which, arising in the upper part of the esophagus, spread along the entire length. In this case, the muscles of the upper third of the esophagus are sequentially contracted, and then the smooth muscles in lower parts. When food passes through the esophagus and stretches it, a reflex opening of the entrance to the stomach occurs.

The stomach is located in the left hypochondrium, in the epigastric region and is an extension of the digestive tube with well-developed muscular walls. Depending on the phase of digestion, its shape may change. Length empty stomach about 18-20 cm, the distance between the walls of the stomach (between the greater and lesser curvature) is 7-8 cm. A moderately full stomach has a length of 24-26 cm, the greatest distance between the greater and lesser curvature is 10-12 cm. The capacity of the stomach of an adult varies in depending on the food and liquid taken, from 1.5 to 4 liters. The stomach relaxes during the act of swallowing and remains relaxed throughout the meal. After eating, a state occurs increased tone, necessary to begin the process of mechanical food processing: grinding and mixing chyme. This process is carried out due to peristaltic waves, which occur approximately 3 times per minute in the area of ​​the esophageal sphincter and propagate at a speed of 1 cm/s towards the exit into the duodenum. At the beginning of the digestion process, these waves are weak, but as digestion in the stomach ends, they increase in both intensity and frequency. As a result, a small portion of chyme is forced to exit the stomach.

The inner surface of the stomach is covered with a mucous membrane that forms a large number of folds. It contains glands that secrete gastric juice. These glands consist of main, accessory and parietal cells. The main cells produce gastric juice enzymes, the parietal cells produce hydrochloric acid, and the accessory cells produce mucoid secretions. The food is gradually saturated with gastric juice, mixed and crushed by contraction of the stomach muscles.

Gastric juice is a clear, colorless liquid that is acidic due to the presence of hydrochloric acid in the stomach. It contains enzymes (proteases) that break down proteins. The main protease is pepsin, which is secreted by cells in an inactive form - pepsinogen. Under the influence of hydrochloric acid, pepsinohep is converted into pepsin, which breaks down proteins into polypeptides of varying complexity. Other proteases have a specific effect on gelatin and milk protein.

Under the influence of lipase, fats are broken down into glycerol and fatty acids. Gastric lipase can only act on emulsified fats. Of all food products, only milk contains emulsified fat, so only it is broken down in the stomach.

In the stomach, the breakdown of starch that began in the oral cavity continues under the influence of salivary enzymes. They act in the stomach until the bolus of food is saturated with acidic gastric juice, since hydrochloric acid stops the action of these enzymes. In humans, a significant part of starch is broken down by salivary ptyalin in the stomach.

Hydrochloric acid plays an important role in gastric digestion, which activates pepsinogen to pepsin; causes swelling of protein molecules, which promotes their enzymatic breakdown, promotes the curdling of milk to casein; has a bactericidal effect.

2-2.5 liters of gastric juice are secreted per day. On an empty stomach, a small amount of it is secreted, containing mainly mucus. After eating, secretion gradually increases and remains at a relatively high level for 4-6 hours.

The composition and amount of gastric juice depend on the amount of food. Largest quantity Gastric juice is secreted for protein foods, less for carbohydrate foods, and even less for fatty foods. Normally, gastric juice has an acidic reaction (pH = 1.5-1.8), which is caused by hydrochloric acid.

Small intestine

The human small intestine starts from the pylorus of the stomach and is divided into the duodenum, jejunum and ileum. The length of the small intestine of an adult reaches 5-6 m. The shortest and widest is the 12-part intestine (25.5-30 cm), the jejunum is 2-2.5 m, the ileum is 2.5-3.5 m. Thickness The small intestine is constantly decreasing along its course. The small intestine forms loops, which are covered in front by the greater omentum, and are limited from above and from the sides by the large intestine. In the small intestine, chemical processing of food and absorption of the products of its breakdown continue. Mechanical mixing occurs and food moves towards the large intestine.

The wall of the small intestine has a structure typical of the gastrointestinal tract: mucous membrane, submucosal layer, in which accumulations of lymphoid tissue, glands, nerves, blood vessels and lymphatic vessels, muscularis, and serosa.

The muscular coat consists of two layers - the inner circular and the outer - longitudinal, separated by a layer of loose connective tissue in which nerve plexuses, blood and lymphatic vessels are located. Due to these muscle layers, the intestinal contents are mixed and moved towards the outlet.

A smooth, moist serous membrane facilitates the sliding of the viscera relative to each other.

The glands perform secretory function. As a result of complex synthetic processes, they produce mucus that protects the mucous membrane from injury and the action of secreted enzymes, as well as various biological active substances and primarily the enzymes necessary for digestion.

The mucous membrane of the small intestine forms numerous circular folds, thereby increasing the absorption surface of the mucous membrane. The size and number of folds decreases towards the colon. The surface of the mucous membrane is dotted with intestinal villi and crypts (depressions). Villi (4-5 million) 0.5-1.5 mm long carry out parietal digestion and absorption. Villi are outgrowths of the mucous membrane.

In providing initial stage digestion, a large role belongs to the processes occurring in the duodenum. On an empty stomach, its contents have a slightly alkaline reaction (pH = 7.2-8.0). When portions of the acidic contents of the stomach pass into the intestine, the reaction of the contents of the duodenum becomes acidic, but then due to the alkaline secretions of the pancreas, small intestine and bile entering the intestine it becomes neutral. In a neutral environment, gastric enzymes stop acting.

In humans, the pH of the contents of the duodenum ranges from 4-8.5. The higher its acidity, the more pancreatic juice, bile and intestinal secretions are released, the evacuation of stomach contents into the duodenum and its contents into the duodenum slows down. jejunum. As it moves through the duodenum, the food contents are mixed with secretions entering the intestine, the enzymes of which already in the duodenum hydrolyze nutrients.

Pancreatic juice does not enter the duodenum constantly, but only during meals and for some time after that. The amount of juice, its enzymatic composition and the duration of release depend on the quality of the food received. The largest amount of pancreatic juice is secreted into meat, the least into fat. 1.5-2.5 liters of juice are released per day average speed 4.7 ml/min.

The gallbladder duct opens into the lumen of the duodenum. Bile is released 5-10 minutes after eating. Under the influence of bile, all intestinal juice enzymes are activated. Bile enhances intestinal motility, promoting the mixing and movement of food. In the duodenum, 53-63% of carbohydrates and proteins are digested, fats are digested in smaller quantities. In the next section of the digestive tract - the small intestine - further digestion continues, but to a lesser extent than in the duodenum. Basically, the absorption process takes place here. The final breakdown of nutrients occurs on the surface of the small intestine, i.e. on the same surface where suction occurs. This breakdown of nutrients is called parietal or contact digestion, in contrast to cavity digestion, which occurs in the cavity of the digestive canal.

In the small intestine, the most intense absorption occurs 1-2 hours after eating. The absorption of monosaccharides, alcohol, water and mineral salts occurs not only in the small intestine, but also in the stomach, although to a much lesser extent than in the small intestine.

Colon

The large intestine is the final part of the human digestive tract and consists of several sections. Its beginning is considered to be the cecum, on the border of which with ascending department The small intestine flows into the large intestine.

The large intestine is divided into the cecum with appendix, ascending colon, transverse colon, descending colon, sigmoid colon and rectum. Its length ranges from 1.5-2 m, its width reaches 7 cm, then the large intestine gradually decreases to 4 cm at the descending colon.

The contents of the small intestine pass into the large intestine through a narrow slit-like opening located almost horizontally. At the point where the small intestine flows into the large intestine there is a complex anatomical device - a valve equipped with a muscular circular sphincter and two “lips”. This valve, which closes the hole, has the shape of a funnel, facing its narrow part into the lumen of the cecum. The valve opens periodically, allowing contents to pass in small portions into the colon. When the pressure in the cecum increases (during mixing and moving food), the “lips” of the valve close, and access from the small intestine to the large intestine is stopped. Thus, the valve prevents the contents of the large intestine from flowing back into the small intestine. The length and width of the cecum are approximately equal (7-8 cm). Extends from the lower wall of the cecum appendix(appendix). His lymphoid tissue- structure immune system. The cecum directly passes into the ascending colon, then the transverse colon, descending colon, sigmoid and rectum, which ends anus(anus). The length of the rectum is 14.5-18.7 cm. In front, the rectum with its wall is adjacent in men to the seminal vesicles, vas deferens and the section of the bottom of the bladder lying between them, even lower - to the prostate gland; in women, the rectum borders in front with the posterior wall of the vagina along its entire length.

The entire process of digestion in an adult lasts 1-3 days, of which longest time due to the presence of food debris in the large intestine. Its motility provides a reservoir function - accumulation of contents, absorption of a number of substances from it, mainly water, its promotion, formation of feces and their removal (defecation).

U healthy person 3-3.5 hours after ingestion, the food mass begins to enter the large intestine, which fills within 24 hours and is completely emptied within 48-72 hours.

Glucose, vitamins, and amino acids produced by bacteria are absorbed in the large intestine intestinal cavity, up to 95% water and electrolytes.

The contents of the cecum undergo small and long movements, first in one direction or the other, due to slow contractions of the intestine. The colon is characterized by contractions of several types: small and large pendular, peristaltic and antiperistaltic, propulsive. The first four types of contractions ensure mixing of the intestinal contents and increasing pressure in its cavity, which helps thicken the contents by absorbing water. Strong propulsive contractions occur 3-4 times a day and push intestinal contents towards the sigmoid colon. Wave-like contractions of the sigmoid colon mix feces into the rectum, the stretching of which causes nerve impulses that are transmitted along the nerves to the center of defecation in the rectum. spinal cord. From there, impulses are sent to the anal sphincter. The sphincter relaxes and contracts voluntarily. The defecation center in children of the first years of life is not controlled by the cerebral cortex.

The large intestine is abundantly populated with microflora. The macroorganism and its microflora constitute a single dynamic system. The dynamism of the endoecological microbial biocenosis of the digestive tract is determined by the number of microorganisms entering it (about 1 billion microbes are ingested orally per day in humans), the intensity of their reproduction and death in the digestive tract and the removal of microbes from it in feces (in humans, 10 are normally excreted per day 12 -10 14 microorganisms).

Each section of the digestive tract has a characteristic number and set of microorganisms. Their number in the oral cavity, despite the bactericidal properties of saliva, is large (I0 7 -10 8 per 1 ml of oral fluid). The contents of the stomach of a healthy person on an empty stomach are often sterile due to the bactericidal properties of pancreatic juice. The contents of the colon contain the maximum number of bacteria, and 1 g of feces of a healthy person contains 10 billion or more microorganisms.

The composition and number of microorganisms in the digestive tract depends on endogenous and exogenous factors. The first includes the influence of the mucous membrane of the digestive canal, its secretions, motility and the microorganisms themselves. The second includes the nature of nutrition, environmental factors, and the use of antibacterial drugs. Exogenous factors influence directly and indirectly through endogenous factors. For example, the intake of this or that food changes the secretory and motor activity of the digestive tract, which shapes its microflora.

Normal microflora - eubiosis - performs a number of important functions for the macroorganism. Its participation in the formation of the immunobiological reactivity of the body is extremely important. Eubiosis protects macroorganism from the introduction and reproduction of pathogenic microorganisms in it. Disturbance of the normal microflora during illness or as a result of long-term administration of antibacterial drugs often entails complications caused by the rapid proliferation of yeast, staphylococcus, Proteus and other microorganisms in the intestines.

Intestinal microflora synthesizes vitamins K and group B, which partially cover the body's need for them. Microflora also synthesizes other substances important for the body.

Bacterial enzymes break down cellulose, hemicellulose and pectins undigested in the small intestine, and the resulting products are absorbed from the intestine and included in the body's metabolism.

Thus, normal microflora The intestine not only participates in the final link of digestive processes and has a protective function, but also produces a number of important vitamins, amino acids, enzymes, hormones and other nutrients from dietary fiber (plant material indigestible by the body - cellulose, pectin, etc.).

Some authors distinguish heat-generating, energy-generating and stimulating functions of the large intestine. In particular, G.P. Malakhov notes that microorganisms living in the large intestine, during their development, release energy in the form of heat, which warms venous blood and adjacent internal organs. And according to various sources, from 10-20 billion to 17 trillion microbes are formed in the intestines during the day.

Like all living things, microbes have a glow around them - bioplasm, which charges the water and electrolytes absorbed in the large intestine. It is known that electrolytes are one of the best batteries and energy carriers. These energy-rich electrolytes, together with the blood and lymph flow, are carried throughout the body and give their high energy potential to all cells of the body.

Our body has special systems that are stimulated by various environmental influences. Through mechanical stimulation of the sole of the foot, all vital organs are stimulated; through sound vibrations, special zones on the auricle are stimulated, connected with the entire body, light stimulation through the iris of the eye also stimulates the entire body and diagnostics are carried out using the iris, and on the skin there are certain areas that are connected with internal organs, the so-called Zakharyin zones. Geza.

The large intestine has a special system through which it stimulates the entire body. Each area of ​​the large intestine stimulates separate body. When the intestinal diverticulum is filled with food gruel, microorganisms begin to rapidly multiply in it, releasing energy in the form of bioplasma, which has a stimulating effect on this area, and through it on the organ associated with this area. If this area is clogged with fecal stones, then there is no stimulation, and the function of this organ begins to slowly fade, then the development specific pathology. Particularly often, fecal deposits form in the folds of the large intestine, where the movement of feces slows down (the place of transition of the small intestine to the large intestine, the ascending bend, the descending bend, the bend of the sigmoid colon). The junction of the small intestine and the large intestine stimulates the nasopharyngeal mucosa; ascending bend - thyroid gland, liver, kidneys, gall bladder; descending - bronchi, spleen, pancreas, flexures of the sigmoid colon - ovaries, bladder, genitals.

Digestion is a process of chemical and machining food, during which it is digested and absorbed by the cells of the body. Digestive pigments process incoming food and break it down into complex and simple food components. First, proteins, fats and carbohydrates are formed in the body, which in turn become amino acids, glycerol and fatty acids, monosaccharides.

The components are absorbed into the blood and tissues, contributing to the further synthesis of complex organic substances necessary for the proper functioning of the body. Digestive processes are important for the body for energy purposes. Due to the digestion process, calories are extracted from food, which improve the functioning of internal organs, muscles, central nervous system. The digestive system is a complex mechanism that involves the human mouth, stomach and intestines. If foods are not digested correctly and minerals remain unchanged, it will not benefit the body. In a healthy person, all stages of the digestion process last for 24 to 36 hours. Let's study the physiology and features of the digestive process in order to understand how the human body works.

To understand what digestion is, it is necessary to consider the structure and functions of the digestive system.

It consists of organs and departments:

• oral cavity and salivary glands;
• pharynx;
• esophagus;
• stomach;
• small intestine;
• colon;
• liver;
• pancreas.

The listed organs are structurally interconnected and represent a kind of tube, 7–9 meters long. But the organs are laid out so compactly that with the help of loops and bends they are located from the oral cavity to the anus.

Interesting! Disturbances in the digestive system lead to various diseases. To ensure proper digestion, give up poor nutrition, fatty foods, strict diets. It also has an adverse effect on organs bad ecology, regular stress, alcohol and smoking.

The main function of the digestive process is to digest food and gradually process it in the body to form nutrients that are absorbed into the lymph and blood.

But besides this, digestion performs a number of other important tasks:

• motor or motor is responsible for grinding food, mixing with the secretions of the digestive glands and further movement through the gastrointestinal tract;
• secretory ensures the breakdown of nutritional components into mucous membranes, electrolytes, monomers and final metabolic products;
• absorption promotes the movement of nutrients from the tract cavity into the blood and lymph;
• protective consists of creating barriers using the mucous membrane;
• excretory removes toxic substances and foreign bodies from the body;
• endocrine produces biologically active substances to regulate digestive functions;
• Vitamin-forming ensures the production of vitamins B and K.

Digestive functions include sensory, motor, secretory and absorption. Among non-digestive tasks, scientists distinguish protective, metabolic, excretory and endocrine.

Features of the digestion process in the oral cavity

Stages of digestion in humans in the oral cavity, where the grinding of food for further processing begins - important processes. Products interact with saliva, microorganisms and enzymes, after which the taste of food appears and starchy substances are broken down into sugars. The processing process involves teeth and tongue. During coordinated swallowing, the uvula and palate are involved. They prevent food from entering the epiglottis and nasal cavity. The body analyzes incoming food, softens and grinds it. After this, it enters the stomach through the esophagus.

Digestive processes in the stomach

The stomach is located in the human body in the left hypochondrium under the diaphragm and is protected by three membranes: external, muscular and internal. The main function of the stomach is to digest food due to the abundant shunting of blood vessels and arteries by capillaries. It is the widest part of the digestive tract and can expand in size to absorb large amounts of food. During the processing of food in the stomach, the walls and muscles contract, after which it mixes with gastric juice. The process of chemical and mechanical treatment in the stomach lasts for 3 to 5 hours. Food is affected by hydrochloric acid, which is contained in gastric juice and pepsin.

Following the logical flow of the digestion process, proteins are processed into amino acids and low molecular weight peptides. Carbohydrates in the stomach stop being digested, so amylases lose their activity in an acidic environment. In the stomach cavity, due to hydrochloric acid, proteins swell and also provide bactericidal effect. The peculiarity of the gastric digestion process is that foods rich in carbohydrates are processed briefly and after 2 hours they move on to the next process. Proteins and fats remain in the compartment for up to 8 – 10 hours.

How does digestion occur in the small intestine?

Partially digested food, along with gastric juice, moves in small portions into the small intestine. More happening here important cycles digestion. Intestinal juice consists of an alkaline environment due to the intake of bile, secretions of the intestinal walls and pancreatic juice. The digestion process in the intestines may slow down due to a lack of lactase, which hydrolyzes milk sugar. More than 20 enzymes are consumed in the small intestine as a result of the digestion process. The work of the small intestine depends on the uninterrupted functioning of three sections that smoothly transform into each other: the duodenum, jejunum and ileum.

During digestion, the duodenum receives bile formed in the liver. Due to the compounds of bile and pancreatic juice, proteins and polypeptides are broken down into simple particles: elastase, aminopeptidase, trypsin, carboxypeptidase and chymotrypsin. They are absorbed into the intestines.

Liver functions

It should be noted invaluable role the liver, which produces bile during the digestion process. The work of the small intestine would not be complete without bile, as it helps emulsify fats, activate lipases and absorb triglycerides into the stomach. Bile stimulates perilstatics, enhances the absorption of proteins and carbohydrates, increases hydrolysis and promotes the inactivation of pepsin. Bile plays an important role in the absorption and dissolution of fats and fat-soluble vitamins. If there is not enough bile in the body or it is secreted into the intestines, then the digestive processes are disrupted, and fats are released in their original form when feces are released.

Importance of the Gall Bladder

In the gallbladder of a healthy person, reserves of bile are deposited, which the body uses when processing a large volume. The need for bile disappears after the duodenum is empty. But the liver's work does not stop when food is eliminated. It produces bile, storing it in the gallbladder so that it does not spoil and is stored until the need for it arises again.

If the gallbladder is removed from the body for some reason, its absence is easily tolerated. Bile is stored in the bile ducts and from there it is easily and continuously sent to the duodenum, regardless of the fact of food intake. Therefore, after surgery, you need to eat often and in small portions so that there is enough bile to process it. This is due to the fact that there is no more space to store leftovers, which means that the reserve stock is extremely small.

Features of the large intestine

Residues enter the large intestine undigested food. They stay in it for 10–15 hours. During this period, water absorption and microbial metabolization of nutrients occur. Thanks to the microflora of the large intestine, in this section they destroy alimentary fiber, which are classified as indigestible biochemical components.

Among them are:

• wax,
• resin,
• gum,
• fiber,
• lignin,
• hemicellulose.

Feces are formed in the large intestine. They consist of residues that have not been digested during digestion, mucus, microbes and dead cells of the mucous membrane.

Hormones that affect digestion

In addition to the main sections of the gastrointestinal tract, the quality and speed of the digestion process are influenced by biologically active substances.

As we see, the process of digestion in the human body is a complex system, without which human life is impossible. Proper absorption of food contributes to the quality of the body. Each organ that makes up the gastrointestinal tract plays an important role. To maintain health, it is necessary to adhere to the principles of rational nutrition and eliminate bad habits. Then the mechanisms will work like clockwork.